With cinnamon sugar on top, this shortbread is delightful and not overly sweet. Feel free to substitute any other nut for the walnuts I use!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 sandwiches |
Ingredients
- 2 (12 ounce) packages English muffins
- 1 tablespoon butter
- 12 large eggs
- 12 slices deli ham, warmed
- 12 slices Cheddar cheese (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
- Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
- Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
- Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.
- If you don’t like ham, use cooked bacon or Canadian bacon.
Reviews
This is of course an upgraded version of McD’s famous Egg McMuffin. They use liquid eggs, american cheese and institutional ham. I have been making them for years using real eggs , cheddar cheese and hand cut ham. Unlike the recipe I fry the egg in a skillet and let it hang out. Also make sure to use mayo or it will be dry. Quality ingredients will blow away the original. I know this isn’t exactly a review of the recipe but it’s very close.
There excellent and the kids lived them
This is a great way to do a batch of these for a group. I froze the extras for kids to do a grab and go breakfast as they are running out to the bus. These will be a regular batch cooking for our house.
This was a perfect quick prep for my weekday meals. Delicious and easy. The eggs came out smaller than the English muffins, but that didn’t change the taste.
A great make ahead breakfast idea! Agree with the other reviewers about the eggs being a tad small because of the muffin tin circumference, but it makes for simple prep, that’s for sure. My eggs were done at the 11-12 minute mark. I added a sprinkle of salt before baking. I would suggest putting the English muffins under the broiler. Three minutes in the oven doesn’t even come close to toasting them. I made a half batch, so I’d have a couple breakfasts this week, and the rest went into the freezer, wrapped tightly. I will place in the fridge the night before to reheat in the morning. I found that reheating in the microwave at 30% power for about 1 min 30 secs is perfect.
I used bacon as the submitter suggested because it’s what I had. The sandwich was good, but the egg was thicker than I prefer due to cooking it in the muffin tin. This is perfect though if making these breakfast sandwiches for a crowd.
1.19.22 I think the biggest benefit to cooking the eggs in the muffin tin is if you’re preparing a large number of breakfast sandwiches. I only cooked two today, and for me, I think it’s just simpler to use my silicone egg rings. A large egg will fill the muffin cup just about to the top, so I wouldn’t plan on using a larger egg. My eggs were done at 13 minutes, and I warmed my ham slices in the microwave at a low temperature. When coming out of the oven, the egg itself looks a little too tall, but when you press down to take your first bite, it flattens out more to the shape of the English muffin. Thanks for sharing your recipe, we enjoyed it